Sauté till the onions turn transparent, add the chicken pieces, and pour in 2 cups of thin coconut milk, add the potatoes and salt and pepper to taste.

Cook over very sim flame till the chicken and potatoes are done. Mash some potatoes with back of ladle; this will make the gravy thick. Now add the thick coconut milk and continue cooking over low flame, keep stirring and cooking, till the gravy thickens.

Ensure that the gravy is cooked over low flame to avoid curdling of coconut milk, serve chicken stew with hot appam.